Azerbaijan Cuisine
- Appetizers
- Baking
- Barbecue
- Chicken
- Dairy
- Dolma
- Drinks
- Fish
- Flour-based recipes
- Jams & preserves
- Meat
- Pilaf
- Salad
- Soups & Stews
- Sweets & desserts
- Vegetarian
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Soğan bozbaşı - Onion and chestnut soup
Chestnuts, saffron and dried plums lend this unusual soup a distinctly Azerbaijani flavour.
Göy lobya bozbaşı - Green bean soup
This simple soup is a tasty way of using the runner beans that grow in abundance in Azerbaijan in summer.
Zogalli duyu shorbasi - Rice soup with cornelian cherries
Cornelian cherries, or cornels, are widespread across the Caucasus and southern Russia. They add a fruity tang to this simple soup.
Merji shorbasi - Red lentil soup
Originally a Turkish soup, red lentil soup (mərci şorbası or mərci) has become popular in Baku cafes and restaurants.
This thick soupy porridge of rice and walnuts makes a hearty winter warmer.
Qovurma bozbash - Lamb broth with chestnuts
Lamb or mutton broths and stews are very popular in Azerbaijan.
Borsch is another Russian dish that Azerbaijanis have adopted wholeheartedly.
Khamrashi - Noodle broth with meatballs
Khamrashi (xəmraşi) can be made with a clear beef or lamb broth, as in this recipe, or with chicken broth.
Khamrashi - Chicken noodle soup
Khamrashi (xəmraşi) can be made with a clear beef or lamb broth or, as in this recipe, with chicken broth.
Lobya soyutmasi - Kidney bean soup
Bean soyutma is a cross between a thick soup and a serving of beans. It makes a delicious winter warmer but can be served at any time of year.
Balgabag shorbasi - Pumpkin Soup
Pumpkins are plentiful in Azerbaijan from late summer to early winter and are popular in soups, pilafs and kutabi.
Kalla-pacha soyutmasi - Sheep's head soup
Kalla-pacha soyutma (kəllə-paça soyutma) is one of two traditional Azerbaijani soups made from offal.